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Dessert

Candied Nectarines

Candied nectarines are fruit cooked with sugar and water until tender, then bottled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Candied Nectarines

Ingredients

Directions

Prepare

  1. Cut the nectarines to remove the stones.

Cook the fruit

  1. Place the fruit in a pan with half their weight of crushed loaf sugar.

  2. Add ½ cup of water for each half of nectarines.

  3. Cook over low heat until the sugar dissolves and the nectarines are tender.

Store

  1. Bottle and store in a cool place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Nectarines
Provide the main fruit flavour and soft, tender texture when cooked.
Crushed loaf sugar
Sweetens the fruit and, as it dissolves, forms a syrup that preserves it.

The step that matters

Cook over low heat until the sugar dissolves and the nectarines are tender.. Gentle heat lets the sugar dissolve fully before the syrup boils, which helps prevent grainy crystals. It also softens the fruit slowly so it keeps its shape instead of breaking down.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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